Green bean stew: a brunch of tomatoes, beans and eggs

I have made this for breakfast thousands of times before and it's always fulfilling, healthy and yummy. Today, I'm going to share with you a breakfast creation of mine that can feed 1 up to 10 people depending on how many times you go "crrraacck".

In this series of kitchen experiments, I am stewing a bunch of green beans or, fancily, haricot verte in a pan filled up with marinara sauce. So basically, it's a tomato based green bean stew where you finish off with a crack or two of eggs that will gently cook into the sauce. The yolks will still be gooey and it's the most incredible thing in the world when you tuck in by soaking the sauce up with some bread.

I don't even know if I can actually write a proper recipe for it because it's such a off hand meal but I'll try. Oh did i tell you that this recipe is so simple? :)


Green bean stew with soft-boiled eggs recipe:
Serves 1 or 2 (double or triple or quadruple recipe at ease)

1 handful of green beans, cleaned and ends sniped off
1.5 cup of marinara sauce (store bought ones are fine)
2 eggs
salt and pepper to taste.
Optional: a bit of parsley and shallots for garnish

Bread for soaking the awesome sauce up.


Method:
1. In a deep pan, bring marinara sauce to a boil. Add your green beans and let it simmer for 5 minutes on medium heat. Do not cover the pan yet.
2. Crack in two eggs into the pan and watch the eggs fall nicely in between the cracks of tomato sauce and green bean goodness.
3. Cover to cook for 3 minutes or until eggs is done to your liking. I like my eggs to have a nice white sheath covering the yellow yolk. Season with some salt and pepper.

Serve with bread.


** this is a lacto-ovo vegetarian friendly recipe :)
*** apparently there is a similar Tunisian and Israeli dish like this called Shakshouka where it's cooked with different vegetables. :) One thing I've read about this dish is that the possibilities are endless.